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Interesting thread!
A couple of comments: the temperature is not always style specific. The popular rule of thumb "lagers cold, ales not so much" is just plain wrong.
Weizen beers (ales) are oftenly served cold.
Guinness (an ale) is served cold.
Several bock beers (most lagers) are suggested to be consumed at room temperature.
A LOT of the IPAs (Ales) are suggested to be served cold.

Walk into a a proper belgian bar and ask for a Trappist or a Belgian Tripel/Quad and more often than not, you'll be asked if you want it cold or at room temperature (some purists will not like it, but consumption is quite evenly divided).

What is true, is that cold tends to numb (a bit) the tongue and nose, so complex beers (Quads, high abv stouts, etc.) are suggested to be consumed at room temperature in order to fully appreciate the flavours and aromas.

hth

<blockquote data-quote="Cruz_del_Sur" data-source="post: 780794" data-attributes="member: 55747">Interesting thread! A couple of comments: the temperature is not always style specific. The popular rule of thumb &quot;lagers cold, ales not so much&quot; is just plain wrong. Weizen beers (ales) are oftenly served cold. Guinness (an ale) is served cold. Several bock beers (most lagers) are suggested to be consumed at room temperature. A LOT of the IPAs (Ales) are suggested to be served cold. Walk into a a proper belgian bar and ask for a Trappist or a Belgian Tripel/Quad and more often than not, you&#039;ll be asked if you want it cold or at room temperature (some purists will not like it, but consumption is quite evenly divided). What is true, is that cold tends to numb (a bit) the tongue and nose, so complex beers (Quads, high abv stouts, etc.) are suggested to be consumed at room temperature in order to fully appreciate the flavours and aromas. hth</blockquote>

[QUOTE="Cruz_del_Sur, post: 780794, member: 55747"] Interesting thread! A couple of comments: the temperature is not always style specific. The popular rule of thumb "lagers cold, ales not so much" is just plain wrong. Weizen beers (ales) are oftenly served cold. Guinness (an ale) is served cold. Several bock beers (most lagers) are suggested to be consumed at room temperature. A LOT of the IPAs (Ales) are suggested to be served cold. Walk into a a proper belgian bar and ask for a Trappist or a Belgian Tripel/Quad and more often than not, you'll be asked if you want it cold or at room temperature (some purists will not like it, but consumption is quite evenly divided). What is true, is that cold tends to numb (a bit) the tongue and nose, so complex beers (Quads, high abv stouts, etc.) are suggested to be consumed at room temperature in order to fully appreciate the flavours and aromas. hth [/QUOTE]